# Moroccan Preserved Lemons
**URL:** https://boards.straightdope.com/t/moroccan-preserved-lemons/1026368
**Category:** Cafe Society
**Tags:** food-cooking
**Created:** [January 5, 2026, 2:20pm UTC](https://boards.straightdope.com/t/moroccan-preserved-lemons/1026368 "2026-01-05T14:20:34Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@Hypno-Toad](https://boards.straightdope.com/u/Hypno-Toad)
#### Post date: [January 5, 2026, 2:20pm UTC](https://boards.straightdope.com/t/moroccan-preserved-lemons/1026368/1 "2026-01-05T14:20:34Z")
I bought a jar of Tagine sauce to use with chicken. The recipe I’ve found says to use chunks of preserved lemon. This sounds way too tart for me. So how strong are preserved lemons? do they overpower everything else or are they more subtle?
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### Author:  [@Cervaise](https://boards.straightdope.com/u/Cervaise)
#### Post date: [January 5, 2026, 5:11pm UTC](https://boards.straightdope.com/t/moroccan-preserved-lemons/1026368/2 "2026-01-05T17:11:26Z")
I don’t find them that tart. They should add a subdued citrus note.
Edit to add: on top of the savory saltiness, of course. They’re made in a brine so the salt is the forward flavor. It’s the citrus quality that’s subdued.
They don’t “overpower” if used correctly. They’re also irreplaceable in terms of substitution.
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### Author:  [@susan](https://boards.straightdope.com/u/susan)
#### Post date: [January 5, 2026, 5:34pm UTC](https://boards.straightdope.com/t/moroccan-preserved-lemons/1026368/3 "2026-01-05T17:34:08Z")
What **Cervaise** said. Find a nice chicken tagine recipe with preserved lemons, green olives, and prunes. “Chunks” doesn’t mean they have to be large.